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Cream of Roasted Bell Pepper Soup

Total Time

55mins

Prep 30 mins

Cook 25 mins

Stashed for next fall when we're flush with peppers in the freezer. Adapted from the Molly Katzen recipe found in the Washington Times food section.
Prep time includes roasting & peeling/seeding peppers.

Blend this broth into the thickened mixture, stirring constantly with a whisk over low heat. Let it simmer for 5 minutes or so, stirring often with a whisk or a wooden spoon. Puree until smooth with the milk, using a regular blender or an immersion blender. To serve, heat very gently (do not boil), correct the salt, if necessary, and add black pepper to taste.